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New Mexico Green Chile With Pork and Roasted Chiles

New Mexico Green Chile with Pork and Roasted Chiles: slow‑simmered pork cubes and fire‑roasted green chiles create a hearty, smoky, flavor‑packed Southwestern stew.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 to 2½  lb pork shoulder or pork butt, cut into bite‑sized cubes
  • 12 large mild green chile peppers
  • 1½  tsp salt adjust to taste
  • 1 large yellow onion thinly sliced
  • 2  Tbsp lard or cooking oil
  • 1  cup broth beer or water (for deglazing)
  • 2  cups additional broth or water for simmering
  • 2  Tbsp all‑purpose flour for thickening
  • Optional garnishes: chopped cilantro, lime wedges

Method
 

  1. Preheat the oven to 400 °F (200 °C) and place a rack in the middle.
  2. Roast the green chile peppers until their skins are blistered and blackened on all sides. Then cover them with foil or put them in a sealed bag to steam and cool for ~20 minutes.
  3. Remove stems, seeds and membranes from the chiles, then chop into small pieces.
  4. In a Dutch oven or heavy pot, melt the lard (or oil). Add the sliced onion, chopped chiles, and salt. Sauté for about 3 minutes or until onions are tender. Remove this mixture to a bowl and leave the fat in the pot.
  5. Brown the pork cubes in batches in the same pot until nicely seared; remove and set aside.
  6. Add the flour to the pot’s fat and cook for ~3 minutes, stirring constantly, to form a roux.
  7. Pour in the 1 cup of broth/beer (or water) to deglaze the pot, scraping up browned bits.
  8. Add the remaining 2 cups of broth/water, then return the pork and the chile‑onion mixture to the pot. Ensure the meat and chiles are covered with liquid (add more if needed).
  9. Bring to a boil, then reduce heat to low, cover and simmer for about 1 hour (or until pork is very tender). If you prefer a thicker stew, uncover for the last ~15 minutes to reduce the liquid.
  10. Taste and adjust salt as needed. Serve hot, with tortillas, rice or beans as desired.

Notes

Use quality fresh green chiles (such as Hatch green chile) when available for best flavor; roasting adds essential smoky character.
For best texture, brown the pork in batches to develop crust and depth.
To manage the heat, use mild chiles or remove seeds; for extra kick add fresh chopped jalapeño.
If stew becomes too thin, either simmer uncovered or stir in a little slurry (flour + water) to thicken.